Ratatouille comes from southern France and revolves around fresh vegetables! You can make it a number of ways - Sliced and layered, chopped and tossed, or thrown into a slow cooker, which is one of our FAVORITE ways to cook it!!
Course: Side Dish
Cuisine: French
Author: Mandy Capehart
Ingredients
2lg.onionspeeled & chopped into large chunks
1lg.eggplantsliced & cut into 2 inch pieces
2lg.zucchinisliced
2lg.bell pepperssliced, seeds removed, cut into chunks
3lg.tomatoesthick slices
6clovesgarlicpeeled and crushed
dried basil
dried oregano
sugar
2T.Fresh chopped parsleydivided
Salt and pepper
1(6 oz.) cantomato paste
1/4c.Extra virgin olive oilEVOO
red pepper flakesoptional
freshly grated Parmesan cheesegarnish
Instructions
Layer half of your veggies in the Crockpot like so: Onion, eggplant, zucchini, garlic, bell pepper, tomatoes, and garlic.
Sprinkle with the following: A few pinches of dried basil, dried oregano, sugar, 1 tablespoon of fresh chopped parsley, salt, and pepper. Dot with 3 oz. (1/2 a can) of tomato paste.
Layer the rest of your veggies and repeat the process. Drizzle approx. 1/4 cup EVOO over the veggies and if you like a little heat, add a good amount of red pepper flakes as well! Cover and cook on LOW for 8 to 10 hours.
Serve ratatouille with freshly grated Parmesan cheese and some crusty homemade bread. This meal will rock with a Chianti or of course, any classic French wine.
Cook's Note: You can freeze any leftovers for up to six months (as long as you get all the air out) or you can add it to some pasta for a quick lunch the next day.